WARM ASIAN CHICKEN SALAD

Serves: 4

1 tbsp (15 mL) sesame

■ or olive oil

1 small red onion,

■ finely chopped

2 cloves garlic,

■ finely chopped

2 tbsp (30 mL) fresh ginger ■ root, finely chopped 1 lb (454 g) boneless,

■ skinless chicken breast or thigh meat, in thin strips 2/3 cup (160 mL) chicken ■ or vegetable broth

3 tbsp (45 mL)

■ low-sodium soy sauce

1 to 2 tsp (5 to 10 mL)

■ honey or maple syrup 4 cups (1L) baby spinach, ■ chopped

1 large red bell pepper,

■ in thin strips

1 1/2 cups (375 mL)

■ bean sprouts

1/4 cup (60 mL) walnuts ■

1/4 cup (60 mL) fresh

■

flat-leaf parsley, chopped

1. In a large, heavy frying pan over medium heat, heat oil and sauté onion, garlic and ginger, stirring for about three minutes or until fragrant.

2. Add chicken and continue cooking for about 10 minutes, turning chicken to cook all sides.

3. In a bowl, combine broth, soy sauce and honey. Pour into pan and cook, stirring, for two minutes or until sauce thickens slightly.

4. In a salad bowl, combine spinach, pepper and bean sprouts. When ready to serve, arrange chicken on the spinach mixture and top with nuts and parsley.